Bob’s Red Mill no longer makes their 7 grain mix. At least I’m assuming they no longer make it because I looked in 4 different stores that carry their products and I couldn’t find it. Yes, I’m disappointed but as a result I was motivated to create my own blend of grains. To my surprise, the flavor of this bread is actually better than the one using the 7 grain mix. I guess it’s true, necessity is the mother of invention!

3 Grain Boule w/ Sesame Seeds

Ingredients:

1/4 cup sesame seeds

1/4 cup Bob’s Quick Cooking Bulgur

1/4 cup coarsely ground cornmeal

1/4 cup rolled oats

1 cup wheat flour

2 1/2 cups all purpose flour

1/4 cup olive oil

1 tablespoonactive dry yeast

2 teaspoons salt

1 1/4 cups water (tepid)

Procedure:

1) Place yeast in a large bowl and pour 1/4 cup tepid water over the yeast; let sit until it becomes foamy (about 5 minutes)

2) In a separate bowl mix together the flours, grains, sesame seeds and salt

3) Add olive oil and 1 1/4 cups tepid water to the yeast

4) Slowly add the flour mix while using your free hand to blend together

5) Place the dough on a floured surface and knead for 8 to 10 minutes (add more flour a little bit at a time if dough is too sticky)

6) Form dough into a ball and place back into the large bowl (dust the bottom of the bowl w/ flour before placing dough into it); dust top of dough ball w/ flour and cover bowl w/ plastic wrap (I use a shower cap that I got from a hotel – it fits snugly over the bowl)

7) Let dough ferment (i.e., first rise) for 1 1/2 hours at room temperature (if your kitchen is too cold, place bowl in unlit oven w/ the light on – the temperature is usually 70 degrees F). The dough should have at least doubled in size when ready to shape

8) Remove dough from bowl and form into a ball (boule) shape, dust top w/ flour, place on pizza peel dusted w/ cornmeal, cover w/ plastic and let rise for 45 minutes (i.e., second rise)

9) Meanwhile, preheat oven and pizza stone to 450 degrees F

10) When second rise is complete, brush boule w/ water, dust w/ flour, then slash top of boule w/ a serrated knife

11) Slide boule onto pizza stone, then mist sides of oven w/ water (I use a spray bottle) and quickly close oven door; for the first 2 1/2 minutes of baking, mist the sides of the oven every 30 seconds – this delays crust formation and allows the bread to rise rapidly and evenly

12) After 20 minutes reduce temperature to 375 degrees F and rotate bread front to back for even baking; bake for another 15 – 20 minutes

13) Remove bread from oven and tap the bottom; if it make a hollow sound it’s ready!